Recipes

Radicchio and Squash Salad

By Mary Berg

Published: 

Radicchio and Squash Salad
Serves
4

Ingredients

  • 2 medium delicata squash
  • 1 tablespoon thinly sliced sage
  • Olive oil
  • Salt & pepper
  • Pinch freshly grated nutmeg
  • 1 lemon, zested and juiced
  • 2 shallots, thinly sliced
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • 2 small heads radicchio

For Serving

  • ½ cup chopped walnuts
  • 3 tablespoons maple syrup
  • Pinch freshly grated nutmeg
  • Salt & pepper
  • 1 cup roughly crumbled or shaved Pecorino cheese

Directions

  1. Heat your oven to 425ºF. Wash the delicata squash and halve it lengthwise. Use a spoon to remove the seeds. Slice the squash into 1cm thick half-moons and transfer to a sheet pan. Add on the sage along with 1 tablespoon of olive oil and season with salt, pepper, and a pinch of nutmeg. Toss well to combine and evenly coat the squash and sage in the oil.
  2. Roast the squash for 25 to 30 minutes until golden and tender, flipping halfway through.
  3. In a bowl, stir together the lemon zest, lemon juice, and shallot. Season with salt and pepper and set aside for 5 minutes to lightly pickle the shallot. Scoop the shallot out of the lemon juice and set aside. Whisk the vinegar, maple syrup, and Dijon mustard into the lemon juice and, while whisking, drizzle in 3 to 4 tablespoons of olive oil. Season to taste with salt and pepper and set aside.
  4. Roughly tear or chop the radicchio, discarding the tough core. Set aside.
  5. Meanwhile, add the walnuts to a small skillet over medium heat. Pour in the maple syrup and season with a pinch of nutmeg and some salt and pepper. Cook, stirring frequently, until the nuts are toasted and the syrup thickens slightly and becomes tacky, about 2 to 3 minutes, then transfer the nuts to a piece of parchment paper to cool.
  6. Remove the squash from the oven and immediately add on the radicchio. Pour over 4 to 5 tablespoons of the dressing and toss to combine and slightly warm the radicchio. Transfer the salad to a platter and scatter over the lemon-y shallots, maple-y walnuts, and crumbled or shaved Pecorino cheese. Serve with the remaining dressing on the side.